Roll the dough out well until it is about ⅕ inch (5 mm) in thickness. Then cut out 10 even circles.

Place a little of the tuna filling on a dough circle. Then brush the sides with some egg wash.

Fold the empanada and gently press the sides shut.

Secure with a fork.

Assemble the rest of the empanadas and then place them on a baking paper lined baking tray. Brush with more egg wash.

Now bake the empanadas in a preheated oven at 392°F (200°C) for 45 minutes until the dough is cooked and crunchy. Check regularly to see it they don't burn. Cover with some tinfoil if necessary. Then remove the baked empanadas from the hot oven and let them cool for 10 minutes. Transfer them to a serving tray and serve lukewarm.